Roast 2-3 red peppers in the oven. How? Turn oven to highest setting, and place whole peppers directly on the oven rack placed in the center of the oven. Watch them closely, and turn them carefully with tongs so that they blacken all over. Don’t be afraid, let them get really black. When blackened all over, and threatening to fall through the rack, remove carefully and place in plastic ziploc style bag. Seal and set aside. When cooled, peel the skins from the peppers. I do this inside the bag to minimize the mess. Place skinned, seeded peppers (should equal 1 cup) in blender and puree. Add 1 cup non-fat sour cream, 4 ounces light cream cheese, 1 crushed garlic clove, 1 tbs. chopped fresh basil, ½ tsp. dried oregano, and chili sauce to taste. Chill in bowl at least one hour before serving.
Roasted Red Pepper Dip 11/19/2009